微波辐射对几种增稠剂性质影响的研究

微波已经应用于食品加工中,但微波辐射对食品中增稠剂性质的影响,目前尚无人深入探讨。本文选取卡拉胶、明胶和黄原胶这三种常见的食品凝胶剂和增稠剂,将其按比例进行凝胶和增稠后,利用微波进行处理,然后利用质构仪和旋转粘度仪分别考察微波处理前后其凝胶性质和黏度的变化。结果表明:微波处理后,卡拉胶凝胶的硬度增大,且浓度越高,硬度增加的越显著,弹性显著降低;明胶凝胶与其类似,硬度增大,且浓度越高,增加的越显著,但弹性的变化不显著;黄原胶溶液的黏度也增大。这些实验结果可能都是因为:微波能够促进大分子的运动,加剧了分子间的缠绕,所形成的空间网状结构更加致密,从而使得凝胶的硬度增大,溶液的黏度增大。

The influence of microwave on the properties of thickening agents

Microwave has been used in food industry for a long time.But its influence on properties of thickening agents in food has not been reported yet.In this paper,carrageenan,gelatin,and xanthan gum frequently used in food industry were select to study the gel texture and viscosity under microwave.Texture Analyser and Viscometer were used to detect the changes.The results showed that microwave radiation increased the hardness and decreased elasticity of gelatin gel.This influence is more strong under the higher the concentration.Similar results for carrageenan gels on hardness,while concentration had little effect on its elasticity.The viscosity of xanthan solution was increased after microwave.The mechanism was that microwave increased the movement of molecules,and aggravate the entanglement between molecules.Therefore,the network structure in gel became more thickness,and this led to the increasing of hardness and the viscosity of the gel.